Maple-Glazed Sweet Potato with Tangy Ricotta and Cranberry Drizzle
This recipe beautifully combines the earthy sweetness of roasted sweet potatoes with creamy ricotta, tangy cranberry sauce, and crunchy nuts, making it an elevated side dish perfect for any occasion.
Ingredients
For the Sweet Potatoes
- 2 large large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 2 tbsp pure maple syrup Use high-quality maple syrup for the best flavor.
- to taste Salt & pepper
For the Topping
- 1/2 cup ricotta cheese Can substitute with plant-based cheese for vegan option.
- 1/4 cup cranberry sauce or cranberry compote
- 1 tbsp balsamic glaze
- 2 tbsp chopped toasted pecans or walnuts
- to taste Fresh thyme leaves, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, maple syrup, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
Cooking
- Roast for 25–30 minutes, flipping halfway through, until golden and caramelized around the edges.
- Once roasted, let cool slightly. Spread a spoonful of ricotta over each round, drizzle with cranberry sauce and balsamic glaze, and sprinkle with chopped nuts.
Serving
- Garnish with fresh thyme and serve warm as a festive appetizer or side dish.
Notes
To keep leftovers fresh, store in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispy edges. For freezing, freeze sweet potatoes before adding toppings and sauces.